Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (1 pound) loaf sweet French bread
1/2 cup butter 6 cloves fresh garlic, crushed 2 Tbsp. sesame
seeds 1 1/2 C. sour cream 2 C. cubed Monterey Jack Cheese 1/4 C.
grated Parmesan cheese 2 Tbsp. dried parsley flakes 2 Tsp. lemon
pepper seasoning 1 (14 oz.) can artichoke hearts, drained 1 C.
shredded Cheddar cheese 1 (6 oz.) can pitted ripe olives Tomato
slices and parsley sprigs for garnish

Cut French bread in halves lengthwise. Place halves on aluminum foil
covered baking sheet. Tear out soft inner portion of bread in large
chunks, leaving crusts intact. Melt butter in a large skillet and
stir in garlic and sesame seeds. Add bread chunks and fry until bread
is golden and butter is absorbed. Remove from heat.

Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and
lemon pepper seasoning. Stir in drained artichoke hearts and toasted
bread mixture. Mix well. Spoon into bread crust shells and sprinkle
with Cheddar cheese.

Bake at 350° for 30 minutes. Meanwhile, drain olives. Remove bread
from oven and arrange olives around edges of bread and tomato slices
and parsley sprigs down center. Makes 8 servings of cheesy, garlic
goodness.

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